Wash all of your strawberries and pat to dry.  Choose several strawberries (fairly uniform in size) that you would like to dip in the white chocolate to use as your garnish and set aside  Using about eight more of the remaining strawberries, slice them thinly.

Prepare the pie crust according to package directions.  You will cook it completely through. Slowly melt the white chocolate in a double boiler**.  Once the chocolate is melted, dip your strawberries in the melted chocolate and set aside.

Save the remaining chocolate, you will be using it in the filling and pie crust as well.  In the pie crust, spread half of the remaining white chocolate in the bottom and sides of the pie crust.  Then place a layer of strawberries on top.  Place in the refrigerator to cool the chocolate.

For the pie filling, take your cream cheese and whip it with a mixer.  Gradually add the remaining melted white chocolate and a tablespoon or so of sugar.  Adjust the amount based on how sweet you would like it to be.  Once mixed well, smooth on top of the strawberries and pie crust.

Whip the whipping cream a little stiffer than normal and sweeten to desire taste.  Put in a pastry bag and pipe a design (shells or rosettes) around the edge.  Arrange your white chocolate dipped strawberries on top, chill and serve.

*Actually I used about 16 ounces of white chocolate in my recipe because I wanted the extra in my filling.


**If you don’t have a double boiler, use a stainless steel bowl on top of a pan of water, creating the same effect..

My extra strawberries didn’t make it to garnish.  But, they tasted delicious!

Linking up with Foodie Friday at Designs By Gollum this week.

Enjoy!